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Découvrez les secrets de cette recette par le chef pâtissier, Mickaël Marsollier qui nous ouvre les portes du labo de Pierre Hermé pour nous faire découvrir la technique de réalisation des macarons Chuao, mélange subtile du chocolat Chuao et du cassis. (less)

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Interview by RedVisitor (www.redvisitor.com) & Andrea Petrini (Food Critic) We catch up with Pierre Herme, France's master patissier, to find out more about the inspiration behind his exquisite pastries, his thoughts on living in Paris, and his favourite places to eat in his home town. (less)

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A member of the Pierre Herme team for La Cuisine restaurant at Le Royal Monceau hotel in Paris assembling mille feuille withSophie Gayot of GAYOT.com. To read the review of La Cuisine restaurant, go to www.gayot.com To read the review of Le Royal Monceau hotel, go to www.gayot.com To see more chefs' interviews go to GAYOT.com YouTube channel www.youtube.com To read about other chefs' interviews go to GAYOT.com at www.gayot.com You can follow Sophie Gayot at GAYOT.com blog www.gayot.com at www.gayot.com (less)

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Fourteen years ago pastry chef Pierre Hermé opened his first boutique in Tokyo, then three years later in Paris. Thanks to his original creations he has become the darling of the industry. So just how does this expert create his new sweets? We head to his Parisian shop to find out. Duration: 01:49 (less)

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Découvrez dans la vidéo toutes les astuces de préparation de la recette, en compagnie de Pierre Hermé et de Vincent Ferniot. Et pour plus dinfos, consultez le site de Vivolta : www.vivolta.com (less)

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**watch in HQ**Blair: Why arent you in Europe?Chuck: I was, in Paris. Only to get your favourite macaroons from Pierre Hermés. Blair: And Germany?Chuck: To pick up your favourite Falke Stockings, you know how I adore them.Blair: What are you doing here then?Chuck: You were right, I was a coward running away again. Everywhere I went, you caught up with me. So I had to come back.Blair: I want to believe you, but I cant. Youve hurt me too many times.Chuck: You can believe me this time.Blair: Oh, is that it?Chuck: I love you too. Blair: But, can you say it twice? No, im serious, say it twice.Chuck: I love you.I love you, 3.I love you, 4.I love you, 5.I love you yep =) I'm not used to Chuck & Blair happy endings at all XD GOSSIP GIRL (2x25) - Chuck & Blair perfect ending [HQ] (less)

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Découvrez le making of du livre Événement de la rentrée, "Confidences sucrées" (Agnès Viénot Éditions), à paraître le 18 octobre (less)

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Sh*t Fashion Girls Say Part Two A Parody of "Sh*t Girls Say" Originally by Kyle Humphrey & Graydon Sheppard Subscribe to The Platform: www.youtube.com www.twitter.com www.facebook.com Click to Tweet: clicktotweet.com #bridgeandtunnel #totesamaze #shitfashiongirlssay BUY YOUR #TOTESAMAZE TANKS HERE: bit.ly Executive Producer: Jenny Fancy Producer: Celeste Hughey Director: Jonathon Burford Editor: Clarence Gaines Writers: Jonathon Burford & Celeste Hughey DP: Alana Fickes www.youtube.com PA: Nick Martin www.youtube.com Stylist: Jenny Fancy Watch part one: www.youtube.com Special thanks to: Jin Patisserie www.jinpatisserie.com Last September http Starring: Patrick Pope www.youtube.com --- shit girls say, fashion, shit fashion girls say, parody, mcqueen, style, the platform, comedy, funny, drag, beard, totes amaze, hashtag, sequel, butter, Daphne Guinness, Karl lagerfeld, gilt, Jessica Simpson, net-a-porter, OPI, Essi, Michael Kors, st Barths, totes wang, shoes, bangs, Andre Leon talley, the Jane, Beatrice inn, cleanse, Pierre Herme, Laduree, macarons, manicure, nails, bridge and tunnel, personality drink, coachella, little mermaid, Pocahontas, grey gardens, kombucha, style, iPad (less)

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Andy and karen's trip to pierre herme (less)

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EOS Kiss X4 (550D, Rebel T2i) PIERRE HERME PARIS Test Movie 18-55mm (less)

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Portrait du pâtissier Pierre Hermé (less)

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Matze wollte jetzt auch mal wissen, warum alle Welt unbedingt Macarons von Ladurée aus Paris haben muss. Schmecken sie wirklich besser als die Kreationen von Sterne-Bäcker Pierre Hermé? (less)

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me and Carol were having Pierre Herme beside La Seine.... (less)

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Pierre Hermé, Chef, président de Pierre Hermé Paris les chefs offrent une master class aux élèves de l'Ecole Hôtelière d'Avignon - Forum d'Avignon 2009 (less)

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Grace à ses créations originales, Pierre Hermé est devenu la coqueluche des gourmets. Comment cet orfèvre de la pâtisserie élabore-t-il ses nouveaux gâteaux ? Reportage dans son atelier de création à Paris. Durée: 01:53 (less)

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I forgot which book taught me to do this, but maybe it's Desserts by Pierre Hermé (with Dorie Greenspan). Unseen: dumping the loose batter into the bowl of uncooked batter. (less)

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